With the dozens of parties included in your calendar, how many are you hosting at home? This time of the year can get stressful, but don't let to-do lists get the best of you. Setting the table for Christmas get-togethers can be a piece of cake. Let our guide below serve as your template:

IMAGE Illustration by Jon Tolentino

Clockwise from top left:

Bread Dish and Butter Knife — Plate and utensil meant for a roll and butter served before the courses.

Dessert Spoon and Fork — Utensils used for dessert, placed horizontally above the service plate.

Place Card — Also known as name card; allows the host to assign seats among guests.

Water Glass or Goblet — A glass used to hold water. It is placed on the upper right hand of the service plate, above the meat knife.

Wine Glass (White) — A glass which is often more slender than the red wine glass.

Champagne Flute — A slender-stemmed glass with a narrow bowl for champagne

Soup Spoon — A round spoon used for soup.

Salad Knife — Used to cut through leafy greens.

Fish Knife — Knife used to cut through fish. It may or may not be provided during the meal course.

Dinner Knife — Used for eating the main course of a meal.

Table Napkin — Rectangular cloth used for wiping the mouth and fingers while eating. It's often placed on the left side, above the service plate or bread plate.

Salad Plate — A small plate for salad.

Service Plate — A big plate placed at the center of the table setting meant to catch spills, drips, and food dropped during earlier courses. It acts as a base plate underneath the salad and appetizer plates, and is removed during the main course.

Dinner Fork — Used for the main course of a meal.

Fish Fork — Used to eat fish. It is placed on the left side of the meat fork. It can come with a wide left tine and an optional notch to groove through fish bones when a fish knife is not provided.